Black Beans and Rice

I’m making black-bean soup with rice. Taught to me by a Mexican-American friend in Denver, Colorado. Like his mother used to make.

I started at 11:00 in the morning; we usually eat around 2:00 in the afternoon. It’ll be very ready by then.I chopped up into small pieces:

1 medium sweet onion
2-inch piece of sweet potato.Â Should really be a piece of pumpkin, but any kind of squash will do.
1/4 of a green pepper
3 cloves of garlic
In a deep-sided skillet, I made a sofrito (sautee) of the garlic and onions, then added the pepper and squash. To this I stirred in a good portion of dried oregano (mine is Mexican from Penzy’s), a large pinch of red chili flakes, a pinch of salt and of pepper. Get these things working all together, so the onions are soft, and then dump in two cans of black beans. You could cook your own black beans from dried, but that would take another day.

Add some water–about 1/2 cup or so. Then add about the same amount of red wine. Don’t worry about the alcohol, it will all be cooked away. But worry if you must…just use a good red wine, not one of those horrid “non-alcoholic” types.)

Let it all come to a boil, then turn the heat down to real low, so that the stuff is just barely bubbling. Don’t let it boil over the sides.

Stir it often. When it sits their simmering for a while, you’ll get a skin on top; just stir it back into the mix.

Taste: if too mild, add some (1/4 tsp) of Sriracha. Stir it in. Add some sugar to bring out the vegetables’ flavors (1/2 tsp).

When the beans are done, the squash or sweet potato will have bocome really soft or even unidetifiable, same with the green pepper, or at least able to be severed with the edge of a wooden spoon. The soup will be thick and dark with the black beans, not watery.

I just checked mine–it’s 12:30, and doing great. When we eat, in an hour and a half, we’ll each get some in a bowl, and sprinkle a generous portion of rice on top, and also a lot of raw, finely-chopped sweet onion.